Friday, November 23, 2012

Left Over Turkey?


Courtesy of, I found this great recipe for using leftover turkey.  Quite a new take on Thanksgiving leftovers!  Hope you all had a very Happy and Blessed Thanksgiving.


1 tablespoon extra virgin oil
1 small yellow onion, chopped
salt and pepper to taste
4 cups raw, cooked or frozen chopped vegetables (you can use green beans, carrots, or peas)
1 1/2 cups all purpose flour (preferably unbleached)
2 cups low sodium chicken broth or regular chicken broth if you don't have low sodium
3 cups shredded cooked turkey
1 cup mashed sweet potatoes (or a 3/4 lb. sweet potato, cooked and mashed)
2 teaspoons baking soda
1 1/2 cups buttermilk

To Make:

Preheat oven to 400.  Heat oil in a large skillet over medium heat.  Add onions, salt and pepper and cook, stirring occasionally, until golden, 8 - 10 minutes.  Add vegetables and cook until softened and hot throughout, whether you use raw, cooked or froze.  Sprinkle 1/4 cup flour over vegetables, stir well and cook 2 minutes.  Whisk in broth, bring to a boil and reduce heat to medium low.  Simmer until thickened, 2 - 3 minutes.  Stir in turkey.  Salt and pepper and transfer to a 13 x 9 inch baking dish.  Set aside.  In a large bowl, gently combine 1 1/4 cups flour, sweet potatoes, baking soda, buttermilk, 1/2 teaspoon salt and 1/4 teaspoon pepper to make a thick batter.  Do not overmix!  Drop batter in large spoonfuls over turkey mixture to form 8 dumplings.  Bake until dumplings are golden brown and cooked through, about 30 minutes.

*  If you didn't cook a whole turkey, use cooked turkey breast.  

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